Chocolate Chip Pecan Cookies

I will warn you – these cookies did come from a diet cookbook. And yes, it calls for margarine and not butter. But honestly, you can’t tell they weren’t made with butter! I love the mini chocolate chips as you get many bites of chocolate throughout the cookie. Whipping the eggs until they are like meringue makes them thick and chewy and just oh so yummy! Try these – you won’t be sorry!!

Chocolate Chip Pecan Cookies
From the 400 Calorie Fix

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 large egg
¼ cup soft margarine (trans-free but not reduced fat)
1 egg white
¾ cup sugar
1 tablespoon corn syrup
1 teaspoon vanilla extract
½ cup mini chocolate chips
¼ cup chopped pecans

Instructions for cooking:

Preheat oven to 350 degrees. Coat 2 large baking sheets with cooking spray.

Combine flour, baking soda, and salt in a large bowl. Separate the egg and set aside the egg white. Mix together the margarine and egg yolk in a small bowl.

Whip the egg whites (one from the egg you separated and one by itself) in a medium bowl until foamy. Slowly add the sugar while continuing to whip. The egg whites should thicken and appear meringue-like. Slowly add the corn syrup and continue to whip until the egg whites form soft peaks. Gently fold in the egg yolk mixture.

Add the vanilla extract to the egg mixture. Fold into the flour mixture until well blended. Fold in the chocolate chips and pecans.

Drop the batter by rounded teaspoonfuls into the baking sheet, leaving about 1” between cookies. Bake for about 12 to 14 minutes, or until the cookies are lightly browned. Cool for 5 minutes. Remove to a rack and cool completely. Store in an airtight container – if they last that long. :)

Enjoy!